Paleo Diet and Paleolithic Diet Questions & Answers

Question

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I've been cooking pieces of pastured pork fat in a slow cooker under low (though the temperature of the fat gets up to 260 degrees F) yielding wonderful, golden, crunchy cracklings and lard. These cracklings, I read, should be loaded with detrimental AGEs but why? Is there a definitive line on differences between AGEs from fat like this and AGEs from sugar consumption or will the aging effects in the body be the same? Thanks.

edited Mar 23 2012 at 6:46

Richard N
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asked Apr 18 2011 at 18:05

Richard N
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Poisson · Answer 1 · 2012-03-08 23:45:43Z UTC

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Ray Peat argues in one of his article that AGEs from PUFA (which your pork contains) is considerably worse than from sugar.

answered Mar 8 2012 at 23:45

Poisson
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He is refuted by Sally Fallon or Mary Enig regarding his expertise in fats – Richard N Mar 22 2012 at 14:04

The refutation by Mary Enig (westonaprice.org/know-your-fats/…) is a bit short (see the comments), would have to look into this deeper. – Poisson Mar 22 2012 at 15:47

For example, one of the comments quotes this study (gwu.edu/~nsarchiv/radiation/dir/mstreet/commeet/…), which mentions how some of the "essential" fatty acids are synthesized (!) by rats. – Poisson Mar 22 2012 at 16:28

(There are others points made, one of which is that the reason why rats lackings the "essential" fatty acids go unhealthy is due to only due to some vitamin deficiency and can therefore be cured.) – Poisson Mar 22 2012 at 16:34

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Mary Enig didn't refute anything. She said Burr & Burr proved the need for EFA. Ray whole premise is that Burr&Burr didn't even know about all the vitamins&minerals and they ignored other researchers who had animals thriving on a no fat diet. Ray shows how in the 50s a researcher showed the same problems Burr rats had with a B6 deficiency; B6 wasn't even known when Burr&Burr did their study............................................It's like someone refuting cholesterol is good by saying no no no cholesterol is bad and points at ancel key's work. Without even reading your debunk of Keys. – cliff Mar 23 2012 at 14:24

The Quilt · Answer 2 · 2011-04-18 19:56:32Z UTC

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processed pork has a ton of glutens in it often.....hidden risk so read labeling. Pastured pork I have had no issues with at all. The AGE's in pork are more related to how its cooked. I prefer slow cooking in a crock pot or sous vide.

answered Apr 18 2011 at 19:56

The Quilt
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huh. no concerns about they safety of cooking (particularly fats) in plastic? I'm honestly still on the fence on this one, as I haven't looked into it too much. Are sous vide bags produced in the US? (Must admit to having some skepticism of certain nations' poor track records when it comes to manufacturing safety/disclosure) – tartare Apr 18 2011 at 20:16

AGEs from pork fat vs sugar

2 Answers